If you’re on the hunt for a cozy, comforting dish that’s as simple as it is delicious, you’ve come to the right place. I’m about to share with you the Best Shakshuka Recipe that I swear by every time I want something warm, flavorful, and effortlessly beautiful. This recipe has become one of my go-to dishes because it’s packed with layers of savory goodness and is surprisingly easy to pull off—even on a busy weekday.

🤍

Why You’ll Love This Recipe

Simplicity meets flavor: This recipe is straightforward but brimming with bold spices and fresh veggies that make each bite sing.
Perfect for any meal: Whether it’s breakfast, lunch, or dinner, shakshuka hits the spot with comfort and brightness.
Easy to customize: You’ll find it simple to swap ingredients or spice levels to make it truly your own.
Great for sharing: It’s a crowd-pleaser, making it a fantastic dish for brunches or casual get-togethers.

The image shows three white pans with fried eggs. Each pan has eggs with bright yellow and orange yolks sitting on smooth, white egg whites. The eggs are topped with small pieces of green asparagus, bright green peas, and white crumbled cheese. There are also tiny green chives and microgreens sprinkled on top. The pans are on a white marbled surface, and the edges of the pans are simple and clean. The focus is on the fresh, colorful ingredients on the eggs. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients blend beautifully together, delivering that classic shakshuka flavor with a fresh, bright twist. When shopping, I recommend grabbing the freshest eggs and ripe tomatoes you can find—trust me, it makes a world of difference.

Extra-virgin olive oil: Use a good quality one; it helps build that rich base flavor.
Eggs: Fresh eggs are key for nice, tender whites and a creamy yolk.
Sea salt and freshly ground black pepper: Simple seasoning that highlights all the other flavors.
Crumbled feta cheese: Adds tangy creaminess that complements the spicy tomato sauce perfectly.
Chopped chives: For a subtle onion-y sharpness and color contrast.
Fresh dill: I love how dill brightens the dish with its unique herbal note.
Sautéed asparagus: An unexpected veggie boost that adds crunch and earthiness.
Frozen peas (thawed): They bring a pop of sweetness and vibrant green color.
Microgreens: As a garnish, these tiny greens pack a fresh, peppery bite and make the dish look restaurant-worthy.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about giving this Best Shakshuka Recipe a little twist depending on the season or what’s in my fridge. Feel free to make it yours—the beauty of shakshuka is how flexible it can be.

Spicy kick: When I want a little heat, I add a pinch of smoked paprika and a diced jalapeño—trust me, it transforms the dish.
Veggie-packed: Sometimes I throw in chopped bell peppers or zucchini for extra texture and nutrients.
Dairy-free: If you’re avoiding cheese, just swap the feta for avocado slices or a drizzle of tahini.
Protein boost: For a heartier meal, I love adding crumbled cooked sausage or chickpeas.

How to Make Best Shakshuka Recipe

Step 1: Prep Your Oven and Ramekin

Start by preheating your oven to 375°F. I always grease a 4.5-inch ramekin with about ½ teaspoon of extra-virgin olive oil—it really prevents sticking and adds subtle flavor. Placing the ramekin on a baking sheet helps you easily move it in and out of the oven without any spills.

Step 2: Crack and Bake the Eggs

Crack 2 fresh eggs straight into the ramekin. Pop it in the oven and bake for about 12 minutes. You want the whites just set but the yolks still gloriously runny—that’s the sweet spot. If you’re using a muffin tin instead, adjust baking time to around 9 to 12 minutes because it cooks faster there. Remember, the eggs will keep cooking even after you pull them out, so catch them a little underdone for silky results.

Step 3: Top and Serve Like a Pro

Once the eggs are perfectly baked, top them with crumbled feta, chopped chives, fresh dill, sautéed asparagus, thawed peas, and those delicate microgreens. Each topping adds its own pop of flavor and texture, making every bite exciting. It’s my favorite part—mixing and matching toppings depending on what’s fresh or what I’m craving.

👨‍🍳

Pro Tips for Making Best Shakshuka Recipe

Don’t overbake: I learned early on that pulling the eggs out when slightly underdone keeps the yolks silky, so watch the clock closely.
Use a baking sheet: It makes handling ramekins so much easier and prevents messes if anything bubbles over.
Fresh herbs matter: Adding fresh dill and chives right before serving truly brightens the dish beyond expectations.
Customize your veggies: Sauté asparagus quickly so it stays crisp-tender, providing a nice contrast to the soft eggs.

How to Serve Best Shakshuka Recipe

The image shows a white round ceramic dish with two sunny-side-up eggs on a white marbled surface. Each egg has a bright orange yolk and a smooth, shiny white layer of cooked egg white beneath. The eggs are sprinkled with small green chive pieces and tiny green herb leaves, and some white crumbly cheese dots are scattered on the egg whites. There is a blue and white striped cloth partially visible under the dish. Two more white round dishes each hold a single sunny-side-up egg topped with green chives, placed around the main dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I don’t skip garnishing this shakshuka—with crumbled feta giving a creamy tang, fresh dill offering aromatic brightness, and microgreens bringing a little peppery crunch, it feels like a celebration on your plate every time. Plus, those pops of green make it look as gorgeous as it tastes.

Side Dishes

My favorite way to serve this is with warm, crusty bread or pita to soak up all those wonderful juices. A simple green salad on the side balances the richness and keeps things light. If you want to bulk it up, some roasted potatoes or couscous work wonders.

Creative Ways to Present

For brunch with friends, I like to bake multiple ramekins and arrange them on a big serving platter clustered with colorful veggies and herbs. It’s a visual treat and makes sharing so easy. Adding edible flowers for a pop of color can make this humble dish feel fancy and festive.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the fridge for up to two days. I usually keep the eggs separate from fresh garnishes to avoid sogginess—just add fresh herbs and crumbled feta when reheating.

Freezing

Because shakshuka shines best fresh, freezing isn’t my go-to, but you can freeze the tomato base without the eggs for up to 3 months. I’ve found reheating that with freshly cracked eggs works better than freezing the full dish.

Reheating

Reheat gently on the stove or in the oven to prevent the eggs from overcooking. I cover the dish with foil and warm it at 300°F until heated through. Adding fresh toppings after heating keeps everything fresh and vibrant.

FAQs

Can I make Best Shakshuka Recipe without feta cheese?

Absolutely! Feta adds a lovely tang and creaminess, but you can skip it if you’re avoiding dairy or just don’t have it on hand. Try adding avocado or a drizzle of olive oil instead to keep the dish rich and flavorful.
What’s the best way to get runny yolks without overcooking the whites?

I recommend baking at 375°F for about 12 minutes and pulling the eggs out when the whites are set but the yolks still wobble slightly. The residual heat will finish cooking the yolks gently without drying them out.
Can I prepare shakshuka ahead of time?

You can prep the tomato sauce base in advance and refrigerate it for up to 3 days or freeze it for months. Then just add the eggs and bake when you’re ready to eat—it’s a great way to save time without sacrificing freshness.
What’s a good side to serve with shakshuka?

Warm crusty bread or pita is perfect for soaking up the sauce, but I also love pairing it with simple greens, roasted potatoes, or even couscous for a fuller meal.

Final Thoughts

This Best Shakshuka Recipe holds a special place in my kitchen because it’s one of those dishes that feels like a warm hug—simple, nourishing, and packed with flavor. I love how easy it is to make yet feels like a special treat every time. I hope you’ll give it a try and find, just like me, why it quickly becomes a favorite. Trust me, once you make shakshuka this way, you’ll want to make it again and again.